Dawsons Restaurant

Dawsons Restaurant

One of the main reasons so many guests return to the 'The Castle' is because of the food and personal service.

Our Head Chef, Andrew Nelson is ably supported by his team of young aspiring Welsh chefs being mentored in all that's good about Welsh food. Consultant Chef/Director Graham Tinsley is the Manager of the Welsh Culinary Team and as you can imagine, passionate about his food! Peter Lavin and Graham have worked together for over 25 years and have always shared the belief that a good hotel must have a good food.

After a major upgrade, an eclectic menu to suit all tastes is served in both Dawson's Bar & Restaurant. This menu changes regularly and is supplemented by seasonal additions and a Sunday luncheon when local Welsh beef is always served. In the warmer months, the new Courtyard Garden, features a "Dipyn Bach" menu, tapas style 'small bites' food. (Unfortunately we can't trust the Welsh climate, so we do serve it inside too!!)

The food reflects all that is good about local Welsh produce, a real 'Taste of Wales' and the hotel's experienced team's non- fussy approach to the restaurant business. The order of the day, is good food served well, on hot plates, as quickly as possible! Not rocket science, but all too sadly lacking in some establishments, where more time is spent 'arranging' the food than ensuring the customer receives a good hot meal !

Of course, to have a completely enjoyable dining experience, you need to be looked after and another big plus point for 'The Castle' is the friendliness and efficiency of 'all who serve!' Peter's two sons, Joe and Gareth, who bring their dad's humour and their mum's warmth to the guests, lead the 'front of house team'! They know that good service is an essential ingredient of the hotel's continuing success.

Review

I've visited Conwy on many occasions and it's not easy to miss the historic 'Castle Hotel' It's the only hotel of its type within the majestic walls of Conwy, and that's why we felt they had to be featured in our book and on this website. I've wanted to eat there on many occasions but due to its popularity, getting a table can sometimes be a bit tricky, due to the popularity of its chef and ultimately his food!

However, on the day that we visited, the staff couldn't do enough to fit us in and found us a table in the bar.

I was impressed with how organised everybody seemed to be, and despite the food being freshly cooked, we didn't have to wait that long for it to arrive. The castle hotel prides itself on locally sourcing where possible most of its menu, so on that basis I ordered a Roasted rump of Welsh lamb on a summer bean casserole, which I have to say despite not being asked, was cooked to perfection and just the way I like it, medium to rare. My dinner date ordered the Duck and was also impressed with how good it tasted.